Hot Portugal, organic seeds

Eco Heirloom variety

Information

Belongs to the Cayenne varieties and dates far back in time. Columbus is assumed to have brought back seeds to Portugal from Central America, where this type of chilli has been grown for over 4000 years. The fruits are long (about 15-18 cm) and narrow and slightly wrinkled at the stem base. They ripen early and changes from dark green straight to a shiny, deep red colour. Delicious, fruity, medium-strong chilli flavour. The plant is stable and grows to about 40-70 cm high. Hot Portugal is excellent to dry and grind into powder. Even where we are (in Zone 2-3), there is time for the fruits to ripen, both outdoors and in greenhouses. One portion contains about 15 seeds. 


 

Product number:7140
Scientific name:Capsicum annuum
Botanic family:The Nightshade Family - Solanaceae
Organic:Yes
Days to maturity:63
Lifespan:Perennial
F1 Hybrid:No
New variety:No
Heirloom variety:Yes

Cultivation advice

Sowing

Sow indoors just under 1 cm deep 7-8 weeks before setting out, in January-March for cool green houses and in February-April for outdoors peppers! The best germination temperature is 22-30°C. Let the plants stand in a light airy place and after sprouting preferably at a temperature of 18°C. After getting a few real leaves the sprouts should be planted in pots. The temperature can now be lowered further. Temper the plants successively before setting out. Do not set the plants outdoors before the risk of nightly frost is over and the nightly temperature keeps above 7°C! Plant them a little deeper than they were in the pots and never allow them to dry out. Do not hurry too much with your sowing if you do not have a really good "nursery". 

Spacing

30-50 cm between the plants. 50-70 cm between rows.

Harvest

The fruits are sometimes harvested green but are not fully ripe until they turn red or yellow, orange and brown for some sorts. The plants get new fruits as long as they are harvested. Hot Peppers (Chillies) can also be harvested unripe, but develop their taste more as they ripen. Sun and heat are also important to get really potent chillies.  

Seed

100-150 seeds/g, one portion yields 10-15 good seedlings, about 10 g for 1000 seedlings.
A portion contains about 15 seeds.